Rosa Fusilli Corti Pasta Recipes

FUSILLI BUCATI CORTI WITH ROSMARINO MAIALE MONDAY SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
• Heat the oil and butter in a large saute pan over medium-high heat. Add the pork, salt, paprika, and onion powder and cook for 4 minutes, until the pork is browned, stirring with a flat-end wooden spoon to break up clumps. Add the kale and cook for 2 minutes, until wilted, stirring to combine. Reduce the heat to medium, add the garlic and rosemary, and cook for 2 minutes, just long enough to unlock the aromatics. Add the vinegar and wine and use the wooden spoon to scrape any browned bits up off the bottom of the pan. Stir in the pasta water and red pepper flakes (if using) and cook for 2 minutes.
• Toss with pasta and ciliegine 1 minute before serving so that the ciliegine retain some of their shape but soften and stretch out a little.

ROSA FUSILLI CORTI (PASTA)

Steps:

• Cook pasta according to package directions.
• In a medium saucepan, combine Alfredo and marinara sauces, and heat over medium-low heat. Stir in basil.
• Serve sauce over cooked pasta.